Grandmas Rum Balls Food

EASY 4 INGREDIENT RUM BALLS

Steps:

• Pulse Oreos in a food processor until you have 3 cups. Set aside.
• Pulse walnuts in a food processor until you have 1 ½ cups.
• Combine crushed Oreos, walnuts, cream in a medium bowl and mix well.
• Add rum starting with ¼ cup and adding more if needed to create a consistency that holds its shape when rolled. (If you add too much and they are too soft, add in more cookie crumbs to get desired consistency, note that the crumbs do soak up the liquids as they sit).
• Using a small scoop (or melon baller) scoop dough and roll into balls.
• Roll in sprinkles. Refrigerate 2 days before serving.

RUMKUGELN/GRANDMA'S GERMAN RUM BALLS

Steps:

• 1. In Mixing bowl, whip butter. Then add the cocoa powder to the whipped butter.
• 2. Now add the rum a little at a time while continuously mixing.
• 3. Chop your chocolate and then melt it in a double broiler. Once melted allow it to cool just a tad and then add it to the butter mixture.
• 4. Add your ground hazel nuts to this.
• 5. Now work confectioners sugar into the dough by kneading it. Continue to add and work in sugar until the dough is the consistancy that can be formed into balls.
• 6. Roll dough into bitesized balls and roll in sprinkles. Allow to air dry.
• 7. These can be kept in a well sealed plastic container to keep them fresh

GRANDMA'S RUM BALLS

Steps:

• Mix vanilla wafers and cocoa; mix well. Add rum and nuts and mix well.
• Roll into balls the size of walnuts, and then roll in confectioners' sugar to coat.
• Refrigerate or freeze (they freeze well) keep in airtight container.

HOLIDAY RUM BALLS

Steps:

• In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.